This Strawberry Rhubarb Pie recipe is a quintessential summer dessert. It is sweet and tangy just like grandma used to make it.
Most families in the midwest seem to either have a patch of rhubarb growing in their yard. Otherwise, their neighbors do and they share the bounty with them. That is how I got the rhubarb for this pie.
When my neighbors gave me some of their rhubarb, I knew I only had enough for one recipe. There are a lot of choices but I finally settled on this strawberry rhubarb pie.
Clean and then slice enough rhubarb to make 5 cups. I sliced them thinly because that is how my family prefers it. You can choose make bigger pieces of rhubarb but your baked pie will have a different texture.
Can I use frozen rhubarb to make strawberry rhubarb pie?
Yes, you can use frozen rhubarb if fresh rhubarb isn’t available. Measure out 5 cups of rhubarb while it is frozen. Then allow it to thaw completely in a colander so that the excess liquid can drain.
Next, slice enough strawberries to make 2 cups and add them to the sliced rhubarb. Stir in the beaten egg and set aside.
Can I use frozen strawberries?
Yes, along with using frozen rhubarb, you can use frozen strawberries instead of fresh. Again, allow the strawberries to thaw before making the pie.
In a separate bowl, mix together the granulated sugar, flour, and tapioca. Set aside.
Why is there tapioca in strawberry rhubarb pie?
The tapioca in this strawberry rhubarb pie is the thickener.
Roll out the first pie crust and put it in the bottom of the pie plate.
Can I use store-bought pie crusts?
Yes, a store-bought pie crust would work perfectly for this strawberry rhubarb pie. I’m all for short cuts and ways to make baking and cooking easier.
Spread 1/4 cup of the sugar mixture over the bottom of the crust.
Add the strawberry rhubarb pie filling and spread it out evenly in the pie plate.
Can I skip the strawberries and just make rhubarb pie?
Yes, you replace the sliced strawberries with additional sliced rhubarb to make a traditional rhubarb pie.
Another option is to replace the strawberries with an equal amount of blueberries for a delicious twist.
Spread the remaining sugar mixture over the pie filling.
What spices or flavors could I add to this pie?
If you want to add a little something extra, try orange zest, lemon zest, vanilla extract, almond extract, or ground cinnamon.
Dot the pie with butter cubes.
Top with the remaining crust. Crimp the edges and trim off any excess crust. Cut slits in the top. Brush with beaten egg white and sprinkle with sugar.
Bake at 425˚F for 15 minutes. Then, lower the temperature to 350˚F and continue baking for 40-50 minutes.
Allow the strawberry rhubarb pie to cool on a wire rack.
How To Store Strawberry Rhubarb Pie
To store the baked strawberry rhubarb pie in the refrigerator, allow it to cool completely. Then, wrap the pie with plastic wrap or foil. Store in the fridge for 2-3 days.
If you want to store the pie in the freezer, allow it to cool completely. Then, wrap the pie in foil and place it in a freezer storage bag. Allow the pie to thaw overnight in the refrigerator before serving.
Want more pie recipes? Try these next:
This recipe for Dutch Apple Pie is so easy to make! Instead of having a double crust like a traditional apple pie this recipe has a fabulous crumble on top.
The Fresh Strawberry Pie recipe of my dreams with bite-sized pieces of strawberries with sweet strawberry sauce in a tender cookie crust topped with whipped cream.
Our Easy Pecan Pie without corn syrup is hands-down our FAVORITE PIE EVER and a must at Thanksgiving and Christmas. Includes tips for pecan pie problems!
This homemade Key Lime Pie recipe is sweet and tart with a graham cracker and macadamia nut crust topped with whipped cream and key lime zest.
Strawberry Rhubarb Pie
- 5 cups sliced rhubarb
- 2 cups sliced strawberries
- 1 egg beaten
- 1 ½ cups granulated sugar
- 6 tablespoon flour
- 1 tablespoon quick-cooking tapioca
- 2 pie pastries (find my recipe here)
- 1 ½ tablespoon butter cubed
- 1 egg white beaten
- ½ teaspoon granulated sugar for topping
- Mix together the sliced rhubarb, sliced strawberries, and beaten egg. Set aside.
- Whisk together the granulated sugar, flour, and quick-cooking tapioca. Set aside.
- Roll out the pie pastry. Place one on the pie plate and trim if needed. Spread 1/4 cup of the sugar mixture over the pie pastry in the pan.
- Add the strawberry rhubarb mixture to the pie plate and spread out in an even layer.
- Spread the remaining sugar mixture over the fruit and top with a pie pastry. Trim excess, crimp the edges, and cut slits in the center. Brush with beaten egg white and sprinkle with sugar.
- Bake at 425˚F for 15 minutes. Then at 350˚F for 40-50 minutes.
- Cool on a wire rack.
- Store covered in the refrigerator.